Chirashi salad

Name: Chirashi salad
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 300 g sushi rice, cooked; 1 cucumber, thinly sliced; 1 carrot, julienned; 100 g radish, thinly sliced; 1 avocado, sliced; 100 g smoked salmon, sliced; 50 g pickled ginger; 2 nori sheets, cut into strips; 2 tbsp sesame seeds; to taste soy sauce; to taste wasabi

Chirashi salad is a vibrant Japanese dish featuring a colorful mix of fresh vegetables, seafood, and rice. It's a beautiful and festive dish, perfect for special occasions or weekend gatherings, showcasing the harmony of flavors and textures.

Japanese · 30 min · 4 servings · Yuki Yamamoto

Ingredients

300 g sushi rice, cooked
1 cucumber, thinly sliced
1 carrot, julienned
100 g radish, thinly sliced
1 avocado, sliced
100 g smoked salmon, sliced
50 g pickled ginger
2 nori sheets, cut into strips
2 tbsp sesame seeds
to taste soy sauce
to taste wasabi

Method

Prepare the sushi rice according to package instructions and let it cool to room temperature.
In a large serving bowl, combine the cooled sushi rice with cucumber, carrot, radish, avocado, and smoked salmon.
Gently mix the ingredients together, ensuring the rice is distributed evenly.
Top the salad with pickled ginger, nori strips, and sesame seeds.
Serve with soy sauce and wasabi on the side for dipping.
Enjoy chilled or at room temperature.